How about a fig and arugula flatbread for a grown-up afternoon snack?

arugula and fig flatbread pizza

Last week was National Fig Week, and in order to honor these often forgotten fruits, we are highlighting them in our McDaniel Short-Cut recipe this week!  Not only are figs naturally the sweetest fruit, but they are extremely high in calcium. Half a cup of dried figs provides the same amount of calcium as half a cup of milk!

Fig and Arugula Flatbread Short-Cut: Bertolli Balsamic Glaze

bertolli balsamic glaze

This week’s Short-Cut Ingredient is Bertolli Balsamic Glaze. I’m a big fan of easy, versatile pick-me-ups that instantly add flavor to whatever it is I’m throwing together. I love how this balsamic glaze condiment can help me whip up a bold and satisfying meal in a matter of mere minutes. Drizzle over caprese salads; thick slices of bruschetta; grilled vegetables, chicken, pork, steak, or salmon; juicy summer berries; pizza, even vanilla ice cream. It’s also the perfect addition to a cheese plate.

Other Uses for Figs

When planning your grocery list for the week, figs might not be the first fruit that comes to mind. However, there are many fun and creative ways to incorporate figs into our weekly diet. Here are 5 ways to incorporate dried figs into your everyday diet:

  1. Fig flatbreads, pizzas, etc.
  2. Chopped into green or grain based salads.
  3. Added to morning oats.
  4. Topper for cold cereal.
  5. Stirred into greek yogurt parfaits.

Check out last week’s McDaniel Short-Cut Recipe: Southwestern Chicken and Brown Rice Foil Packets

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arugula and fig flatbread pizza

Fig and Arugula Flatbread


  • Author: Jennifer McDaniel

Ingredients

Scale
  • Whole-wheat tortilla
  • 1 t. olive oil
  • 1/2 oz. Swiss, mozzarella cheese or Parmesan cheese
  • 23 dried figs, thinly sliced
  • 1/4 c. arugula
  • drizzle of balsamic reduction

Instructions

  1. Brush tortilla with olive oil. Top tortilla  with cheese, sliced figs, and arugula.
  2. Broil in the oven (or microwave if short on time) until brown.
  3. Add drizzle of balsamic reduction.  

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.